Welsh Rarebit

Welsh Rarebit Makes 8 Open-Faced Sammies

Ingredients: ¼ cup unsalted butter – stock ¼ cup all-purpose flour – stock 1 Teaspoon dry mustard – stock ¼ Teaspoon cayenne, or to taste – stock ½ Teaspoon paprika – stock salt and pepper, to taste 2 Teaspoons Worcestershire Sauce – stock a couple of hits of Tabasco – stock 1 cup milk – stock 6 oz. beer or ale – $1.25 8 oz. extra sharp cheddar cheese, grated – $2.50 ! lb. broccoli florets, trimmed and steamed until tender-crisp (3 minutes) – ½ lb. sliced Black Forest ham – $2.99 8 slices dark wheat bread, lightly toasted – stock Grand Total Assuming a Well-Stocked Kitchen: $6.74 Total Per Slice: $0.84 Directions: 1. Prepare the roux. In a medium size saucepan, melt the butter. Whisk in the flour, dry mustard, paprika, cayenne, salt and pepper, Tabasco, and Worcestershire. Whisking constantly, cook for about 2 minutes until bubbly and smooth. 2. Over a medium flame, gradually add the milk. Bring to a low boil, stirring constantly until thick and smooth, about 5 minutes. 3. Add the beer and cook another minute, stirring constantly. Remove from the flame and gradually stir in the grated cheese until melted and fully incorporated. 4. Meanwhile, preheat the broiler according to manufacturer’s instructions. (Adjust the broiling rack first, about 5 inches away from the flame.) 5. Arrange slices of ham on the prepared toast. Divide the broccoli evenly and place on top of the ham slices. Spoon the cheddar sauce evenly over the top of each. Place under the broiler until the cheese begins to bubble and just begins to turn a bit golden. Serve hot.